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The best part about these muffins is that they can be made and kept in the refrigerator for future use. It hardly takes a minute or two to prep them up, when something is needed to satisfy those hunger pangs quickly. This is a great recipe for your teen to take on, since it’s quick and easy – just make sure you set some ground rules about clearing up once done! From the nutrition point of view, these muffins are high in vitamin A, while pumpkin adds fiber.
|Serves||Preparation Time||Cooking Time|
|6 People||5-10 Minutes||25-30 Minutes|
- 200 g white flour
- 75 g whole wheat flour
- 200 g sugar
- 1 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cloves
- 1 tsp salt
- 50 g semi-sweet chocolate chips
- 50 g dried blueberries
- 50 g walnuts or pecans, chopped
- 250 g pumpkin, mashed
- 125 ml unsweetened applesauce
- 3 eggs
Keep the oven for preheating to 350 degrees. Grease a 12 – cup muffin tin with a little cooking spray, or a bit of butter.
Ask your teenager to take a large bowl and combine the first eight dry ingredients, and mix them well with a fork.
Take a second bowl and combine pumpkin, applesauce and eggs. Mix them well with a fork.
Mix the wet and the dry ingredients, and add the chocolate chips, dried fruit and nuts to the mixture.
Let your teen combine all the ingredients thoroughly and spoon the batter into muffin tins.
Let this bake for 25 to 30 minutes or until toothpick inserted in a muffin comes out clean.
When the muffins are done, remove them from the tins and let them cool on a rack or a plate. Once cool, wrap the muffins singly or in pairs in plastic wrap, then toss the wrapped muffins into a couple of freezer bags and put the bags in the freezer.
When you plan to eat the muffins, either take them out the night before and let them thaw on a plate, or, if you don’t plan that far ahead, take them out of the freezer, remove the plastic wrap, and heat them in the microwave for a minute or two.
|Total Fat||9.8 g|
|Total Carbohydrates||82.1 g|